Join James Beard award-winning cookbook author Sarah Owens as she guides you through a weekend of culinary magic using regionally-sourced ingredients from Tucson, the Sonoran Desert, and the Arizona Upland. These ingredients boast unique flavors and nutritional benefits, and just as importantly, tell stories of multi-cultural recipes that feature the desert’s bounty. This is an opportunity to engage in environmental and cultural conservation through the senses, learning about the unique heritage of this historic region.

In this workshop, you will learn to bake bread and pastries using a sourdough starter, Sonoran wheat flour, amaranth, and mesquite flour, among other unique desert-sourced ingredients such as saguaro and agave syrup, chia, and quelites. You will mix and shape bread dough in class to take and bake at home. You will also make a skillet bread, savory tart, and a delicious cookie, all to be enjoyed gathering around the lunch table with your fellow students. Sarah will also demonstrate variations on these themes, with opportunities for making decorative breads. These recipes are not only wholesome and delicious for everyday baking, they are perfect for filling the holiday table. There will also be time to chat about local food systems and how to support them by incorporating regional foods into our bakes. This workshop will use the bounty of local autumn produce to fuel our lunch and is well-suited for both beginner and advanced bakers.

What's Included: 1 hearth loaf, flatbread, savory tart, cookies, locavore lunch, and recipes. 

What to bring: an apron, a large bowl with a lid (or covering) for your dough, a notebook, and a curiosity for learning!

Location: The private address of the workshop location will be sent after registration.